October 2010

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Sunday, October 17th, 2010 11:16 am
A tasty, filling, and above all, easy, vegetarian dish. I adapted from something George, the ED of <a href="http://www.projectmana.org/">Project MANA</a> made. His salsa was 10,000 times better though. George would often cook food on Fridays and share with the building.

  • Small soft corn tortillas.
Base
  •     Jewel Yam sweet potatoes (I used two, enough to last me for dinner and maybe a few left over meals, probably not enough for a meal for
  •      A pat or two of butter
  •     Cinnamon, Ground Cumin, Chili Powder

Salsa (you can just buy this, obviously. But I'd still recommending adding cilantro).
  •     * tomatoes (I used three), diced.
  •     * onion (I used half of one), diced.
  •     * part of a jalepeno pepper, sliced up into microscopic pieces.
  •     * lemon or lime (juice) --> not absolutely necessary if you don't have it
  •     * LOTS AND LOTS of cilantro, all chopped up.
  •  
Peel and slice your sweet potatoes, and boil them. When they are soft, drain them and mash them with the butter. Then lightly sprinkle in some cinnamon and cumin, and a tiny bit of chili powder. you want this to be very subtle.

Important tip on the salsa: let your diced tomatoes sit in a colander, draining, for about an hour. Put them in a bowl and mix in your other ingredients. Squeeze a lemon or lime over the whole thing. Just a bit though.

Take your tortillas and warm them up. I put them between two plates and microwaved them for 30 seconds. Take a tortilla, spoon some of the sweet potatoes in it, and then cover it in the salsa (lots and lots of cilantro, remember).

Devour.